As one of Asia’s premier beach resorts, with its two distinctive wings furnished in a traditional Minangkabau style accompanied by the natural splendour of its sprawling 30-acre grounds, Shangri-La Rasa Sayang, Penang has long stood as a beacon of hospitality on the island. Besides overnight stays at the five-star luxury hotel, discerning diners have continued to frequent Ferringhi Grill, which has become a premier dining destination favoured by the elite of Penang since its inception in 1973. Notable names such as Tony Blair, former prime minister of the United Kingdom, and Alan Tam, legendary Hong Kong actor and singer, have also dined at the longest-surviving grill in Penang.
It had its roots, quite literally, under a magnificent banyan tree on the premises before moving to its current location on the Mezzanine floor of the Rasa Wing in 2004. The pork-free restaurant exudes an old-school romantic charm, with its dining area offering a breathtaking view of the gardens and the ocean beyond. Red bricks, replicated from owner Robert Kuok’s family bungalow, are a key feature that lends to its contemporary rustic façade.
A person who has helped the restaurant garner numerous awards over the decades is Chef Chee Teong Yeoh, Chef De Cuisine of Ferringhi Grill. “My love for cooking began at a young age, when I used to watch and help my mother cook,” he says. “I first joined Rasa Sayang as a kitchen helper in 1993 and worked my way up throughout the years. I took a brief hiatus last year but the hotel has been my home throughout the years, and I’m thrilled to be back, bringing our unique and well-loved culinary creations to the table alongside some of my new inventions.”
Among the gourmet creations is the satisfyingly tender Octopus Salad paired with the savouriness of crunchy Beetroot Chips and a luxurious touch of Saffron Sorbet, resulting in a dish that plays with contrasting textures and bold flavours.
Adding theatricality to the meal is the creamy and comforting Tomato Soup, a classic of the establishment, flambéed with gin tableside and finished with cream. Another dish prepared spectacularly tableside is the Steak Diane, with a choice of fine cuts such as the Wagyu Australia MB4+ Sanchoku tenderloin available, smothered with sautéed mushrooms in a buttery flambéed Cognac sauce.
A new impressive addition to the menu is the Lobster Pappardelle, where the succulent meat is masterfully paired with the sharp profile of goat cheese and the citrusy brightness of lemon topped with basil and generous truffle shavings.
Not to be missed is the light and airy Crêpes Suzette, prepared using rich amounts of fresh orange juice as well as prodigious skill at temperature control. Accompanying the legendary menu is a voluminous walk-in wine cellar, which carries many unique vintages that can be paired according to diners’ preferences by experienced in-house sommeliers.
“Together with the rest of my team, we are confident that we can continue to satiate the palate of our guests,” Chef Chee says. “We pride ourselves in keeping our dishes consistent and authentic throughout the years by utilising quality ingredients and our tried-and-tested cooking techniques.”
Photography: Law Soo Phye
